These cheese and herb puff pastry twists became my go-to appetizer after I discovered them at a friend's dairy Shabbat meal. I was skeptical about making anything with puff pastry from scratch, but it turns out store-bought kosher puff pastry works perfectly for these golden, flaky spirals. The combination of sharp cheese and fresh herbs creates the perfect balance. I usually reach for aged cheddar or Gruyère, but any good kosher hard cheese works well. Fresh dill and chives are my favorites here, though you can swap in whatever herbs you have on hand. The key is not to overload the pastry with filling. What makes these twists special is how the puff pastry creates dozens of crispy layers while the cheese melts into pockets of savory goodness. I learned to brush them with beaten egg right before baking, which gives that beautiful golden shine you see in bakery windows. The herbs stay bright green and fragrant throughout the baking process. These work beautifully for dairy meals, whether you're hosting a brunch or need something elegant for a wine and cheese evening. They pair wonderfully with a crisp white wine or sparkling grape juice. I often make a double batch because they disappear quickly, and honestly, they're just as good at room temperature the next day.